Friday, December 23, 2011

The hardest thing about this ultra-simple, no-knead bread recipe is somehow managing not to drink that last bottle of beer. In fact, if this recipe goes viral, you may actually see a “7-Pack” introduced into the market.

My beer drinking experience far exceeds my beer bread baking experience, so I’m not entirely sure exactly what the beer does here, but anecdotal evidence suggests it does delicious and beneficial things. Besides, it just feels right. When I stirred that bubbly brew into the foamy sponge, I swear I could hear the yeast moaning.

This is adapted from a recipe that my Uncle Bill adapted from our famous no-knead ciabatta bread recipe. That dough only uses a pinch of yeast, and takes about 18 hours to rise, but my Godfather proved that you could get similar results in just a few hours with this short-cut method.

So, if you were using the rising time as an excuse for not making homemade bread, well then, now what are you going to use? This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker. Enjoy!

Yes that is fast, but I want everyone to be clear that that's a short bread recipe, and not the same taste and texture as a yeast bread. This is much more of a bisquit or cake texture. Similar to soda bread.

HI Chef John, tonight I just baked the bread follow your recipe. At first I was worried about the strong beer taste, but it tastes exactly like a sourdough bread! Unfortunately my mom cut the bread before it has completely cooled off, therefore the whole loaf is getting a little crumbly...she said she couldn't resist the smell. Great recipe regardless thanks!!

Hi Chef John!tried the recipe today.i didnt get the sponge in the beginning but then i stil continued by adding more flour inthe bread was burnt after i bake it following ur recipe :S it still tastes good except tht the crust's a bit too hard coz its burntwht might i had done wrong?

Yes it does! You're confusing weight and volume. A cup is 8 fluid ounces, but a cup of flour only weights about 4,5 ounces on a scale. So, if you weight 4 cups of flour it will weight about 18 ounces. (you should watch our How to measure flour video!)

Bottom line. Either weigh 18 ounces of four on a scale (most accurate) or simply add 4 cups of flour. Either way you are adding the same amount.

I made this yesterday with good results. The dough was a little dry and I should have added a little more beer.I think it's important here that we remember we all live in different altitudes with different humidity levels, so we need to add the flour to feel and not necessarily what the recipe calls for. Remember, the more you bake bread, the better you'll get at it.

The bread is excellent ! Even if I used fresh yeast, and forgot to put water inside the oven... I used a Belgian beer called 'Saint Feuillien'.Here in Belgium we have some good recipes with beer. The most famous is called Carbonnades Flamandes and is a kind of Beef Bourgignon cooked with brown beer, brown sugar and onions. It tastes very sweet !

I'm a few days late, but to Wolfgang who asked why this would proof for less time, I would guess that mixing in a beer, especially an unfiltered and unpasteurized beer, would have the same effect as letting the dough rise naturally. The primary function of yeast is to turn sugars into carbon dioxide and alcohol, and that's already done with the beer. plus, if there's any active yeast in the beer, that would help the little bit of yeast already in the recipe do it's job.As for the anonymous question about yeast competition, yes, that is a real thing. If you put 2 strains of yeast together, one will eventually kill the other off. This is the reason why san francisco sourdough all has the same characteristics and you can't make SF sourdough elsewhere. You could take a poolish from SF and move it to another region, but eventually the wild yeast in that area would kill off the San Francisco yeast, and you would have a poolish with the characteristics inherent in the local yeast. However, this wouldn't really have any effect on something that's taking all of 6 hours to go from raw ingredients to finished product.

This was the first loaf of bread I ever made (I'm only 18). I loved it! As did my parents when I allowed them to eat it haha. I made one variation that turned out great, I used a dark beer with more hopps and the bread tastes much more like sour dough. Overall a great simple recipe that I can make any time. So glad I found this.

I've used dark beer (a schwarzbier style one) to make this, and it turned out great! the dough was a little more "liquid" than i would like, but i added extra flour and stuff.. since i was afraid it would get too tough, i just leave it that way!it tastes great, the beer added a little more color to the bread, and despite the kinda-too-round shape acquired from the stubborn liquid dough, i was satisfied!

If you just want a regular sans beer bread, but want a quicker recipe than the Ciabatta bread you posted can you just follow the recipe and omit the beer? I'm think you might have to wait longer for the dough to rise though. Thanks in advance for your response.

I can't believe I had to explain the "couple of things" joke to my husband when we watched this... I think he's losing his touch! My loaf is currently settling in for a couple of hours under a hot, wet towel. Can't wait to try it :) thanks for all your amazing recipes, Chef John.

Your holiday pumpkin bread (the one with 1/4 teaspoon of yeast, the one I had so much success) required 50 minutes to bake, yet this one only 35 minutes to bake. Why the shorter bake time? You also use more flour, more yeast plus the beer in this recipe. Why is this?

I am trying the bread again tonight. I just finish mixing all ingredients and realized as it was last time that with whole wheat flour you need more liquid to arrive at the sticky consistency. I probably added between 4 to 6 ounces in addition to the initial 12 ounces, which brings the total liquid to 16 to 18 ounces.

I made it with the stout and it turned out great. I used 12oz Samuel Smith Oatmeal Stout and then just before baking sprayed it with PAM and drizzled oatmeal then a pinch of flour over it.

I also used my crock pot so it would keep a nice shape. 30 min at 450 then took the glass pyrex lid off for 15 more minutes.

The center was so soft and fluffy it was cake like with just the slightest crunch on the outside.

I couldn't get the slits to cut very well though. Using a super sharp pering knife they just kept closing up so it busted on the side slightly. I'll try a razor blade next time but I can't imagine it being any sharper. Maybe my dough was too sticky still. I've never made bread before this.

HiChef John, Thank you very much for the easy video of making home made no knead beer Bread. I have made it twice and it came out great. My husband loves it and told me to keep on making the bread. We love it.Thanks again.

Hello Chef John! I tried this recipe and it turned out AMAZING!! We all loved it.....made it on Friday, (it's Sunday and it's gone, so I have another batch in the oven as I type! ) All your videos make cooking look so easy! This is my new favorite web site!

Hi Chef John. Just a quick question. If the yeast doesn't seem to be going ballistic after the prescribed 2 hours, should i just give it more time, maybe move it to an even warmer place, or both?Sponge looked perfect, but it seems like it's taking a little longer in the rising dept.Maybe 3 or more hours rising?

I tried this bread recipe. My sponge was much thicker/pastier than yours (video). After beer added and proofed for 2 hrs it was much more gooey. I had to "pour" it onto the cornmeal sheet. No way I could have rolled it around and shaped it, let alone picked it up. I probably used +1/4 cup more flour trying to handle it at all.After the last proofing (in warm oven) it only stood about 2" tall. Any ideas?

Just made this for the second time, and neither time has it browned. It looks much more, shall we say "rustic" than yours. I was really hoping to get that nice split, browned look like yours, but no luck. First loaf tasted ok, but I fixed one mistake for round 2 and had higher hopes. It's still cooling, so I haven't cut into it yet. I know you already said you had no idea why someone else's didn't brown, so I'm really just sharing an experience here. Could it have anything to do w/ the beer used? I used New Beljium's Trippel.

How do I print off a copy of this recipe with ingredients and instructions together? I very much want to try this recipe but I do not want my laptop in my kitchen prep area. I like old school, a printed copy to spill things all over and with space for me to make comments. HELP please =}

Will this recipe work with organic gluten-free grain flours or mixes?I am trying to get healthier and away from the processed and genetically enhanced foods so prevalent today.... but I don't want to give up bread. My fingers are crossed on your response!

Made this tonight with great success. Forgot to put the pan of water in and it was just fine. I did brush with oil in the last ten minutes of baking and that helped create a nice golden finish. The crust had a perfect little crunch. Thank you!

(I used Sam Adams Lager which imparted a slight bitter note...will use a more mellow beer next time.)

I made a loaf of bread last night with a bottle of Blue Moon. Followed the recipe exactly and the crust was amazing. It went beautifully with a hearty chicken soup. Thank you for demystifying yeast and bread making with this easy recipe!

Just tried recipe this week..and am in love... I did double the salt, as I find most homemade bread recipes lack a bit, and it worked! my Guinea pig taste-tester (haha) LOVED it.. perfect flavour, and liked how quick I was able to produce the loaf! Taking it up the the cabin w/ the in-laws this weekend!! Thanks!!

Best loaf of no-knead bread yet for me! I believe my dough was too wet before, which is what was making crumb so deliciously moist and airy, but also making it take an hour to bake. This ration of liquid to flour makes a very nice airy crumb, still moist, but without those huge ciabatta holes. Nice!-Pyrofish

We just tried this recipe and it's fantastic! Just one small question... can bake the dough in bread pans? I think we can make two out of the same dough... just wondering if we will get a more uniform shape. Thanks! GREAT RECIPE!

I made two batches of dough and divided them into three loaf pans coated with a lite coat of pam and corn meal,that worked fine. I have also substituted 1/2 of the AP with whole wheat and or Barley flour. Great recipe, thanks John

I happened upon this wonderful recipe by serendipity and have been making this bread at least once every week since (family and friends all love it). I had used Anchor Steam (wonderful) exclusively until last night's Guiness Black Lager (fantastic).

I also greatly enjoy Chef John's delicious blend of entertainment and learning.

I saw your video on Allrecipes and I plan to try it. The reason I am posting here is because I wanted to ask you where you think I should go to school to study culinary arts. I will be graduating high school this June and am overwhelmed by my options. I decided to ask someone like you who studied in New York for advice. I am in Seattle, Washington.

I made the bread last night with some changes as an experiment. Since I knew that using whole wheat or whole grain white flours will make the bread denser, I used 2 tsp of instant yeast instead (still need same amount of rising time by the way). Does that make a difference?

I also added 15 minutes to all the rising times (expect for the sponge).

I used 1 cup of whole grain white flour, 1 cup of whole wheat, and 2 of unbleached all-purpose. I have to say that it is meatier, but supple. It's also less chewy. Love it.

Fantastic! I've never baked bread before. Woke up at 5am, couldn't get back to bed and decided to hop on youtube, stumbled on this video, did exactly as instructed and it turned out perfectly. It made an excellent addition to breakfast. Thanks Chef John!

I made my first recipe from your site which was my first bread and had a deliciously successful wine/cheese/bread party with it. It was BEAUTIFUL!! Thanks for your amazing videos, I've shared them with several people...as a matter of fact, my house is starting to become a bread factory off your no knead recipes...

this is the first recipe of Foodwishes that i tried making. i need to give you a BIG thank you, Chef John:) it came out super good! i love it! this is a real good and easy recipe and it was my very first time making a loaf of bread! thank you thank you!

Too chewy both times. Didn't rise like yours after two attempts. 18 oz. too much? Any ideas other than letting it rise more before baking. I gave it 90 minutes the second time and it still didn't rise all that well from baking. BTW - your site is truly fantastic. Thank you!

I tried to make my own bread once before and it just didn't work. So, I thought....I LOVE Chef John and he really knows what he's talking about...so, I'll give it a shot. I DID IT! This bread was so easy and SO good! I took it to a cookout and it was still warm! I came into the kitchen and a friends 6 year old was stuffing his mouth full of bread....he said "that's the best bread I've ever had". I will certainly make this again....but next time I'll keep it for my self!

I tried this with some leftover Guinness stout we had in the house, and though it's a completely different flavor, I really enjoy it. Dark, swirly color to the dough, deep malt flavors throughout, while still keeping the consistency of a white-flour bread. Give it a try sometime if you're feeling experimental...

I followed the recipe and as beer, I chose a Leffe (Blonde). While making the bread, the youtube-movie was really helpful to see how the dough should look like in every stage.

Result: a nice looking bread with a taste and structure that was really good (crusty outside, soft inside).

This was actually the first bread I made (and since I'm Belgian and I saw a recipe for bread with Belgian style beer, I tried this recipe for my first bread) and I can advise it to anyone who wants to try baking bread.

Back again. I tried making this bread with Stone Levitation Ale which comes in at 45 IBU's. Not an extremely hoppy beer by any means, nor is it very bitter, but in comparison to a white ale this beer has much more kick.

The bread turned out well. There is just a tinge of citrus, and perhaps pine hops that comes out much more when the bread is toasted. I am still curious about how this bread would turn out with an IPA.

All in all, a great, easy recipe that I'll be using many more times in the future.

Would it be OK to leave the batter overnight and bake in the morning? Is there anything else I should do to make this variation work for me? How would the finished bread be different in this case? -Uma

This bread is awesome. I did knead the bread for about 2 minutes and it quickly became the correct consistency. Makes a huge loaf. Next time I will sprinkle some sesame seeds or sunflower seeds on the top before baking. Thanks!!

I have made this twice, and it always taste amazing, but I live in Las Vegas, and when i make the dough, it always has this weird chunky kind of feel to it. It doesnt look like yours at all. Am I doing something wrong?

I stumbled across this recipe while searching for bread recipes on Google. when I clicked on it i did't know it was one of yours. when I heard the music at the beginning of the video I got excited because your bread recipes are always delicious.

Chef John I discovered your youtube account and blog this year and it has changed my life. I didn't realize that I could cook or bake anything. I've tried following recipes from foodnetwork and other blog but they only show people how to make things whereas you teach us how to make things. I love your recipes.

I've been stalking this recipe page for a couple weeks now(I kept drinking the beer before I had a chance to make the bread) and decided to make this recipe today. I used a Guinness in this recipe which made the dough much darker than yours but the flavor and smell are unmistakable. My house smells like beer and bread. I can't wait to taste it after its finished cooling.

The loaf is in the oven! However, I didn't catch the note that during the proofing step the towel should be DRY, :/ so as I lifted it off before baking…some of the dough came off. Still looks beautiful and looking forward to trying it after it's cooled. Thank you for the informative video.

I used the weights & volumes (carefully measured, as you encouraged us) and found the mixture a little drier than your video suggested. I had to add about 1/4 cup more warm water. Did I do something wrong?

This is the easiest bread ever. I tried other recipes as well, but I always get back to the beer bread. Sometimes I follow the above recipe, but most of the time I use spelt flour and add all sorts of things like 1/2 teaspoon of turmeric (it stains!), hemp, chia, sesame, sunflower, pumpkin seeds and you get a wonderful thick and healthy bread, although it won't raise like the white flour does.Best recipe ever! Thank you!

I made ur hamburger buns it was perfect!!! Your recipies are the only ones i make right....now im still baking no knead bread...hope i could make this right...thank you very much you i hope you make more bread recipies please :)

Happy Happy New Year!! Chef John!! Just have to tell you that I LOVE YOUR VOICE. I watched the video yesterday and followed you as started the bread. I actually love to knead dough by hand so I was curious about this NO KNEAD methods. It turned out AMAZING. I added a little olive oil and forgot to put the pan of water. LOL I posted a picture on my fan page: THE FIT BAKER MOM on FaceBook and you have inspired 2 other people to make the bread. THANKS FOR ALL THAT YOU DO to make novices look like pros.

This was DELICIOUS. The first bread I made that slices perfectly without breaking. It was a little too moist, but that's probably just due to slicing it too soon. I needed it for my steak dinner! Even though the potatoes I had thrown into the charcoal were actually ready, so I ate everything. I feel bad about stabbing the bread now.

Anyway, it didn't rise quite enough, but I am sure there's jut something wrong with ME, but it was, again, just delicious.

Hello Chef John, I love this recipe! I have made it about 3 times already and it always comes out delicious. I was wondering if I could knead this dough anyway? If that is the case, would I need to add more yeast/flour to the sponge?

Ok- so I put in four cups of flour and everything went well until it was time to turn it out on the board and shape the loaf. My dough was like the angry swamp thing from Mars. It oozed, it slimed, it ate copious amounts of flour, it stuck to everything, and would not shape into anything other than a blob. Do I have too light a hand when I measure flour? My method is very successful for cookies, cake, and quick bread, but maybe not appropriate here?

I made this for the first time last night and it turned out amazingly well, though unlike a few others here I found it a bit too salty for my liking. That's the only modification I'd make, other than that it was simple, my house smelled delicious while baking, and it's so much more satisfying to make my own bread instead of store-bought!

I baked this recipe last week with my son. My breads, including ones made in the bread machine, are usually epic failures. But this came out PERFECT! It looked great and tasted even better. I wonder if this can be adapted to a dutch oven?

Sooooo good bread, I make this bread and the other one "no knead bread" every day. Sales of the bakery in the corner must be dropped, because I don't buy there anymore, I do my own foodwishes bread����. Thank you for teaching and sharing your recipies and videos(it helps and motivates a lot)

Dear Chef John,happy new year.i tried this beer bread on my first day of 2016.my family said this bread is tasty but a bit too yeasty.if i cut the yeast half in the first, would this bread still be fermented? thank you for your time.cheers.

This bread turned out amazing! I doubled the recipe and made 2 loaves. I experimented with one of the loaves by folding in half a cup of old cheddar and half a small purple onion chopped very small. Both breads turned out amazing! Incredible for such a simple recipe! Goes great with some homemade garlic butter!

I made this bread today. Changed it a bit because I had 10 Oz bottle of light beer so I eyeballed the flour until it looked sticky and gooey,like in the video, and I added 1 tbsp of light brown sugar (I didn't want to miss the color). Now, I'm making soup, this bread goes great with it. It's crunchy and soft,beautiful light brown color.Perfect!!! I'm making this forever! BTW I made this with a counter top toaster oven, the times were on point. The rising of the bread took less time ,should be the Puerto Rican sunshine.

I just made this and we are thinking of ways to make sandwiches, french toast and other goodies. I changed the recipe a bit because I only had a 10 oz light beer so I eyeballed the flour until I had the goey mixture in the video. I added 1 tbsp of brown sugar for color. The times were on point except for the rising but it must be the Puerto Rican sunshine. I will make this bread for ever!!! So crunchy and goey...I'm making soup to serve with this bread, they'll go so well. Thanks

When I make no kneed bread it is great ter it comes out of the oven. But my family tells me that it is quite chewy the next day. Could this be the result of me not waiting for the bread to cool completely? I have not experimented with this recently so I wanted to ask the experts first, before I make a bunch of bread that the family won't eat, and I'll just have to feed the birds with.

I love sourdough bread, but don't have the maternal instincts for the starter. Cooks Illustrated once suggested adding dark beer and vinegar to the liquids. And it's close enough for me! I substitute a third or a quarter of the liquid with each.

It’s -13 deg below zero so what better activity could one engage in today?This is the second time I made this recipe, the first was yesterday when it was 20 below.Wow, a great recipe for making hardy rustic bread — with out the 18 hour waitI’ll make another loaf tomorrow, then my wife and I’ll be in bread for a good month anyhow.BTW I too can cannot think of more than two things that are more supple than the touch of forming the loaf.Thanks much for this recipe Chef John.